French Lentil Salad With So Many Herbs by Alison Roman - Recipe Print View

Step 1

Cook the lentils in a large pot of salted, boiling water until just tender, about 18 to 22 minutes. Drain and set aside (do not rinse). Meanwhile, heat ⅓ cup olive oil in a small pot over medium heat. Add sliced garlic and cook, letting the garlic toast in the oil until golden-brown and tender, 4 to 6 minutes. Add crushed red pepper flakes and remove from heat. Place lentils in a large bowl and drizzle with the spicy toasted garlic oil. Toss to combine and season again with kosher salt, black pepper, and more crushed red pepper flakes, if you like. Toss cucumbers in a medium bowl with remaining grated garlic clove and finely chopped lemon, and season with kosher salt and lots of black pepper. Let sit for 5 to 10 minutes to get the juices from the cucumber and lemon flowing (they’ll create a liquid that you’ll use to dress the lentils further). Spoon the cucumber-lemon mixture onto the lentils, along with all their juices. Scatter with herbs, followed by flaky sea salt, black pepper, and a good drizzle of olive oil. Optional: Scatter the salad with feta, olives, and/or sumac, if using; serve with sausage alongside, if you like.